Category Archives: Nigerian

Amala can be made using elubo or oat flour. For the written recipe it calls for elubo which is s the Yoruba word for yam flour which is made by cutting yam into small bits, drying them and then grinding them into smooth brown flour. The flour is used in preparing amala or lafun, a mash meal which is eaten much like the way mash potato is eaten in the Western World. The video below calls oat fufu (flour).

Serves enough for 2 to 3 people

Ingredients

* About 6 cups of elubo (amala flour)
* water (about 4 cups)

Directions

1. Bring the water to a boil.
2. Add the elubo slowly, stirring as you add it.
3. Keep adding it until it is thick (you may not need all of the elubo depending on how thick you want it).
4. Once it is all added, continue to mix until it is smooth and consistent in texture.

Sauce Ingredients

1 Red Bell pepper

3 to 4 Habanero peppers

1 large yellow onion

cup of water

1 large can of tomato sauce

Meat or Seafood of choice

2 packages of frozen spinach

2 bouilon cubes

1 and half tablespoon of salt

Directions

Blend red pepper, habaneros, and onion with cup of water to help liquify. Pour mixture into large pot let it cook on medium heat for about 10 to 15 minutes then add tomato sauce and meat of choice for addition meat of choice until cooked. Shrimp and fish have faster cook times. Then add spinach and seasonings. Cook for 10 more minutes. It’s ready!

Nigerian food has a great variety as there exists a great number of ethnic groups in Nigeria. However with time, lot more new types food are becoming popular, making fast food is an important part of the food in Nigeria. The unity among the people in Nigeria influence them to have their meals together.

As Nigeria culture is a combination of the cultural influences of many tribes, there comes the variation in the recipes. However, palm oil is the common factor in almost all the dishes. A few common Nigerian food are isu, which is basically spiced boiled yams, dodo, which is fried plantains, efo, which is green stew, iyan, which is pounded yams and jollof rice, Nigerian stew and Chinchin. Rice is the staple carbohydrate in the Nigerian food. Read More interesting facts at: http://www.mapsofworld.com/nigeria/culture/food.html

Akara’s are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don’t wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.